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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In winter, we see lots of snow here in the northwest mountains of North Carolina. Hearty casseroles like these are filling, warming and welcome. Athel Wilcox, West Jefferson, North Carolina Ingredients:
8 ounces uncooked egg noodles |
1/2 pound fresh mushrooms, sliced |
1 small onion, chopped |
1/4 cup butter, cubed |
2 cups chicken broth |
3 tablespoons cornstarch |
1/2 teaspoon salt |
dash pepper |
1 cup half-and-half cream |
1/2 cup shredded mozzarella cheese |
2 cups cubed cooked chicken |
1/4 cup grated parmesan cheese |
Directions:
1. Cook noodles according to package directions; drain. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in broth.
2. Combine the cornstarch, salt, pepper and cream until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in mozzarella cheese until melted. Stir in chicken and noodles.
3. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Yield: 4-6 servings.
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